What's new, what's growing, what we're learning. Updates, guides and stories for people who take their garden seriously.
Sage is an undemanding Mediterranean subshrub. With the right spot and a firm spring cut, one plant carries you through the kitchen for many years.
How to build a snacking bed with children that pays off in weeks. From radishes and sugar snap peas to snacking herbs, plus the poisonous plants that have to stay out.
Dandelion, nettle, wild garlic and six more wild herbs grow right outside your door in spring. Here is how to harvest them young and mild, tell the toxic look-alikes apart, and know where not to gather.
Foraging wild garlic is easy once you know its poisonous look-alikes. Here is how to tell it apart from lily of the valley, autumn crocus and lords-and-ladies, and how to gather it hygienically.
The hour you harvest and drying below 40 degrees decide the flavour. Here is how to turn your garden surplus into a fragrant tea stock that lasts until the next harvest.
Turn calendula and ribwort plantain into your own little apothecary: homemade calendula salve, plantain syrup and tinctures, with clear limits and plenty of cleanliness.
Chives are native, perennial and easy, as long as you give them moist, rich soil. Here is how to cut, divide and force them right.
Dill and coriander dislike transplanting. With direct sowing, the right spot and clever succession sowing, you harvest leaves all summer plus aromatic seeds.
Drying, freezing, in oil and salt: how to secure your summer herb surplus for winter, with the right harvest moment and the right method for each herb.
